Overview: First book to offer a thorough collection of techniques for practitioners Effectively introduces beginners to the field Non-destructive way of determination of quality of food is an emerging area of rNumerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as t
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